kerala banana chips recipe | nendran banana chips | ethakka upperi

Kerala banana chips recipe with step by step pics. Kerala banana chips are crispy and tasty banana chips made with unripe nendran bananas and coconut oil. Its the frying in coconut oil and the firm texture of the nendran bananas that sets these crispy chips apart from the regular fried Banana chips.

These banana chips are also known as ethakka upperi in malayalam language. They are also served in the onam sadya meal. Growing up nendran chips used to a favorite with us siblings as my dad would get them for us from his visits in Kerala. We used to call these banana wafers.

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Nendran plantains are not easily available everywhere in India, so you can use other varieties of unripe raw bananas. In Kerala cuisine, raw bananas (plantain) or ripe bananas are added in many recipes.

In this recipe post, I am sharing a Detailed method to get the perfect taste and texture in the fried banana wafers. these homemade chips taste better than the store brought banana chips. They are so good and tasty.

While its easy to deep fry any dish, The method for deep frying nendran banana chips is different. using the method as mentioned in the step by step post below, you can fry any quantity of banana chips. You can easily halve or double the recipe.

for frying:

equipments required

Instructions

preparation for kerala banana chips

Rinse 3 unripe nendran bananas and dry them with a clean kitchen towel. The bananas have to be completely unripe with a green skin.

In a large bowl take 4 cups water and add 1 teaspoon turmeric powder.

Mix very well with a spoon.

Now peel the nendran plantains. Don't throw away the peels. With the peels you can make delicious banana peel thoran.

Halve the peeled bananas and place them in the turmeric water for 30 to 40 minutes. They should be completely immersed in the water.

Before frying, take ½ cup water in a bowl along with 1 tablespoon salt.

Mix very well. Keep the salt solution aside.

Now take two banana pieces and wipe them dry with a clean kitchen towel. They should be completley dry before you slice them.

making ethakka upperi or kerala banana chips

Heat 1.5 cups coconut oil in a kadai for deep frying. If you do not have coconut oil, then you can use sunflower oil or any oil for frying. Keep the flame to medium.

For slicing bananas its better to use a mandoline slicer as the slices are thin. Thin slices make for crispy chips.

Add a thin slice of one or two banana chips in the oil. If they come up steadily on top, the oil is ready. The oil has to be medium hot, so fry on medium flame. Do not fry on low flame as then the banana chips will absorb too much oil.

Using the mandoline slicer directly slice the banana over the oil. Be careful while doing so. Alternatively you can slice the banana chips in a tray or plate and add the slices in the oil.

As soon as you add the slices stir them with a slotted spoon. Do not overcrowd the kadai with the banana slices while frying.

Begin to fry on medium flame and in between you can turn over the banana chips.

Keep on turning them and frying till they become lightly crisp.

Then sprinkle 1 teaspoon of the salt solution on the oil. For a more salty taste you can sprinkle 2 teaspoons salt water. be careful when doing this as the oil sizzles and splutters.

As soon as the oil bubbles and sizzles, quickly cover the kadai with a splatter screen or mesh screen (if you have one) or else skip. With the splatter screen the oil does not splutter outside.

After adding the salt solution, continue to fry till the sizzling and bubbling sound stops.

The banana chips will be completely crisp and when you move them towards the side of the pan, you will hear a crispy sound.

With a large slotted spoon, remove the banana chips draining the extra oil in the kadai.

Place the chips in another sieve which is placed below a pan or bowl. This helps in draining the extra oil if any.

Alternatively you can also place the fried banana wafers on kitchen paper towels. This way fry the banana chips in batches. While frying the later batches, if the chips taste too salty, then you can add ½ teaspoon of the salt solution.

As soon as the banana wafers cool down at room temperature, place them in a jar. Cover tightly and store at room temperature.

Enjoy nendran banana chips as a snack.

Notes

Few tips for making ethakka upperi:

If using regular plantains, then use 3 large plantains weighing 500 to 550 grams.

Instead of coconut oil, you can use sunflower oil for frying.

If you do not have a mandoline slicer, then with a knife slice the bananas very thinly on a chopping board. Then add them in the hot oil.

Fry chips on medium flame. On a low heat, the banana chips absorbs a lot of oil. On a high flame they won't cook properly and evenly.

Note that the approx nutrition info is for 1 cup of kerala banana chips.

Nutrition Info (approximate values)

Nutrition Facts

Kerala Banana Chips

Amount Per Serving

Calories 225Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 7g44%

Sodium 1763mg77%

Potassium 636mg18%

Carbohydrates 40g13%

Fiber 3g13%

Sugar 19g21%

Protein 2g4%

Vitamin A 1409IU28%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 23mg28%

Vitamin E 1mg7%

Vitamin K 1µg1%

Calcium 11mg1%

Vitamin B9 (Folate) 28µg7%

Iron 1mg6%

Magnesium 49mg12%

Phosphorus 43mg4%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Kerala banana chips

1. Rinse 500 to 550 grams or 3 unripe nendran bananas and dry them with a clean kitchen towel. The bananas have to be completely unripe with a green skin.

2. In a large bowl take 4 cups water.

3. Add 1 teaspoon turmeric powder.

4. Mix very well with a spoon.

5. Now peel the nendran plantains. Don’t throw away the peels.

6. Halve them and place them in the turmeric water for 30 to 40 minutes. They should be completely immersed in the water. Keeping the bananas in turmeric water helps to get rid of the stickiness and prevents the bananas from darkening .

7. Before frying, take ½ cup water in a bowl.

8. Add 1 tablespoon salt.

9. Mix very well. Keep the salt solution aside.

10. Now take two banana pieces and wipe them dry with a clean kitchen towel. They should be completely dry before you slice them.

Making Kerala banana chips

11. Heat 1.5 cups coconut oil in a heavy kadai for deep frying. If you do not have coconut oil, then you can use sunflower oil or any oil for frying. Keep the flame to medium.

12. Add a thin slice of one or two banana chips in the oil. If they come up steadily on top, the oil is ready. The oil has to be medium hot, so fry on medium flame. Do not fry on low flame as then chips will absorb too much oil.

13. for slicing bananas its better to use a mandoline slicer as the slices are thin. Thin slices make for crispy chips.

14. Using the mandolin slicer directly slice over the oil. Be careful while doing so. Alternatively you can slice the banana chips with the mandolin slicer on a tray or plate and then add the slices in the oil.

15. As soon as you add the slices stir them with a slotted spoon.

16. Do not overcrowd the kadai with the banana slices while frying.

17. Begin to fry on medium flame.

18. In between you can turn over the banana chips.

19. Fry the chips till they start turning crisp.

20. Keep on turning them and frying till they become lightly crisp. As soon as the bananas are added in oil, it takes about 5 to 6 minutes for the bananas to become lightly crisp. Timing will vary with the thickness & make of the kadai, the intensity of flame and the amount of banana chips added to oil.

21. As soon as they become lightly crisp, then sprinkle 1 teaspoon of the salt solution on the oil. For a more salty taste you can sprinkle 2 teaspoons salt water. Sprinkle salt solution all over and evenly.

22. Be careful when doing this as the oil sizzles and splutters.

23. As soon as the oil bubbles and sizzles, cover the kadai with a splatter screen or mesh screen (if you have one) or else skip. The splatter screen prevents the oil from spluttering outside.

24. After adding the salt solution, continue to fry for 2 to 3 minutes or till the sizzling and bubbling sound stops. When the bubbling sound becomes less or goes away, that time you can remove the splatter screen.

25. The banana chips have to be completely crisp and when you move them towards the side of the pan with the slotted spoon, you should hear the crispy sound.

26. With a large slotted spoon, remove the chips draining the extra oil in the kadai.

27. Place the banana chips in another sieve which is placed below a pan or bowl. This helps in draining the extra oil if any.

28. Alternatively you can also place the fried banana wafers on kitchen paper towels to remove excess oil. This way fry the banana chips in batches. For 3 nendran plantains, I fried in 3 batches. While frying the later batches, if the chips taste too salty, then you can add ½ teaspoon of the salt solution.

29. As soon as the banana wafers cool down at room temperature, place them in a jar. Cover tightly and store at room temperature.

30. Enjoy nendran banana chips as a snack. For more tasty banana recipes you can check this collection of 21 Recipes with ripe bananas.

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Namaste. I am the chef and author of Veg Recipes of India. I shared, tried & tested Indian as well as world vegetarian recipes in a detailed step by step photos, which will help you to make delicious, tasty and tasty vegetarian food easily. READ MORE